Creole Daube Glacé Food

DAUBE GLACE

Steps:

• Dry meat with paper towels. Sprinkle with salt and pepper. In large, heavy-bottom casserole, heat bacon grease till smoking; sear meat on all sides. Remove meat; pour out grease.
• Return meat to pan; add veal stock, wine, brandy, vegetables and spices. Cover; heat liquid to simmering over medium-low heat. Reduce heat to very low, cover and simmer for 3 hours, turning meat if it's not submerged.
• Remove meat to a bowl; let stand till cool.
• Trim fat from meat and cut meat into 1/2-inch dice. Oil two 1 1/2-quart loaf pans and spread half of meat in each pan.
• Pour stock through a cheesecloth-lined strainer over a large bowl. Skim fat from stock.
• Place 1 cup water in a small saucepan and sprinkle with gelatin. Set aside for 5 minutes to soften and heat over low heat until dissolved. Stir into stock. Add 2 tablespoons salt, the lemon juice, Worcestershire and Tabasco; stir well and pour over meat. Refrigerate till stock is set.
• To serve, remove fat from top of jellied stock and unmold each loaf onto a serving platter. Slice with a sharp knife dipped in hot water. For hors d'oeuvres, cut into small squares. Serve on baguette slices with Creole mustard or homemade mayonnaise.

CREOLE DAUBE GLACé

Steps:

• Slice olives and arrange in bottom of a 6-cup mold.
• Carefully sprinkle beef over olives.
• In large bowl, mix gelatin and 1/2 cup of the beef broth.
• Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
• Add remaining ingredients; mix well.
• Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
• Chill until firm; unmold to serve.

CREOLE DAUBE

Steps:

• Season the roast with the Creole seasoning.
• Make slits in the roast and insert the garlic.
• In a 5 qt Dutch oven heat the ¼ cup of the oil.
• Over medium heat brown the roast on all sides.
• Reduce the heat to low and continue to cook, covered, while preparing the roux.
• *If roast sticks, add ¼ cup water.
• In a separate heavy pot heat the remaining oil.
• Add the flour, stirring constantly, over medium heat until the roux is the color of chocolate.*Take care not to burn the roux. Stir constantly!
• Reduce the heat to low and add the onion, bell pepper, celery, and green onion and cook until they are limp.
• Stir in the tomato sauce and cook for 10 minutes.
• Add the wine and 1 cup water slowly to the roux.
• Add the parsley, bay leaves, sugar, salt, and pepper to the tomato sauce mixture.
• Pour the sauce over the roast.
• Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
• Add more water if needed.
• Season again and serve.